Shortbread
Easy
Buttery, crunchy biscuits. Once you’ve mastered the basic recipe experiment with flavourings like lemon zest, chocolate chips or crystalised ginger.
PREP IN
15 MIN
COOK IN
50 MIN
SERVE
8
Shortbread
Easy
PREP IN
15 MIN
COOK IN
50 MIN
SERVE
8
Introduction
Buttery, crunchy biscuits. Once you’ve mastered the basic recipe experiment with flavourings like lemon zest, chocolate chips or crystalised ginger.
Ingredients
- 115g butter diced (plus a little extra for greasing)
- 115g plain flour
- 55g caster sugar
- Pinch of salt
- 2 tbsp caster sugar
Method
- 1. Grease a 20cm flat rectangle cake tin (you can you a flan tin if you do not have a rectangle tin) Preheat the oven to 150°C/300°F/gas mark 2.
- 2. Sift the flour, salt and caster sugar together into a mixing bowl. Rub the butter using your finger tips until the mixture turns into a breadcrumb consistency. Then work the mixture to become a soft dough. Lightly press the dough into the greased tin.
- 3. Mark the dough into 8 rectangle portions ‘fingers’. Prick all over with a skewer and bake in the preheated oven for 45-50 minutes until firm and golden
- 4. Leave to cool and scatter with caster sugar. Cut into the marked portions. If not eaten that day store in an air-tight container.
